Celery Salad

Ingredients

• 400 g (4 cups)fresh celery, chopped
• 150 g (1 cup)cherry tomatoes, halved
• 150 g (1 cup)cucumber, diced
• 75 g (1/2 cup)red onion, thinly sliced
• 15 g (1/4 cup)fresh parsley, chopped
• 30 ml (2 tbsp)freshly squeezed lemon juice
• 30 ml (2 tbsp)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Wash the vegetables

   Rinse all the vegetables under cool running water.

2. 2

   Prepare the vegetables

   Cut the celery into bite-sized pieces, halve the cherry tomatoes and dice the cucumber.

3. 3

   Combine the salad

   Put the celery, tomatoes, cucumber, red onion and parsley in a large bowl.

4. 4

   Whisk the dressing

   In a separate small bowl, whisk together the lemon juice, olive oil, salt and pepper.

5. 5

   Dress the vegetables

   Pour the dressing over the vegetables and toss until evenly coated.

6. 6

   Chill before serving

   Refrigerate the salad for at least one hour before serving.

What is celery salad?

Celery salad is a crisp, fresh side built around raw celery, with other vegetables and a bright dressing adding contrast. This American-style version pairs celery with juicy tomatoes, cool cucumber, red onion and parsley.

Lemon juice and olive oil keep the dressing simple and let the vegetables stay prominent. A rest in the fridge gives the flavours time to mingle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 2g protein, 10g carbs, 5g fat.

The celery, tomatoes and cucumber provide most of the carbohydrates, while olive oil contributes most of the fat; the vegetables and parsley provide a little protein. Pair a serving with a protein-rich main and a filling grain or bread for a more balanced plate.

The vegetables that make it work

Celery: cut it into bite-sized pieces so it is easy to eat while retaining its characteristic crunch.

Tomatoes and cucumber: halve the tomatoes and dice the cucumber into pieces that sit comfortably alongside the celery.

Red onion and parsley: slice the onion thinly for a sharper note in small bites, and chop the parsley finely so it spreads through the salad.

Getting the dressing right

Whisk the lemon juice and olive oil together with the seasoning in a separate bowl before adding them to the vegetables. This helps distribute the dressing more evenly when you toss the salad.

Taste a dressed bite and adjust the salt and pepper to suit. The recipe keeps the seasoning amount flexible.

Keep the crunch

The vegetables are served raw, so there is no cooking stage or doneness test. Aim for neat, even pieces that are crisp and comfortable to eat.

Toss gently after adding the dressing to coat the ingredients without crushing the tomatoes. The one-hour chill is part of the method; allow for it when planning when to serve.

Make-ahead timing

The hands-on preparation takes about 15 minutes, followed by at least one hour of chilling. You can wash and cut the vegetables ahead, but the salad is best tossed with dressing closer to serving if you want the celery and cucumber at their crispest.

If you prepare it fully in advance, give it a gentle toss before bringing it to the table so any dressing that has settled is redistributed.

What to serve with it

Serve this salad as a cool side with grilled vegetables, fish, chicken or a sandwich. Its lemony dressing and crisp texture offer a fresh contrast to richer mains.

For a light meal, pair it with a source of protein and a filling grain or bread. Keep any additions separate until serving if you want to preserve the salad's simple texture.

Recipe notes & tips

• Cut the celery and cucumber into similar-sized pieces for an even mix in each serving.
• Slice the red onion thinly so its flavour does not dominate a bite.
• Whisk the dressing separately before pouring it over the salad.
• Toss gently to avoid breaking up the halved tomatoes.
• Allow at least one hour in the fridge, as directed, before serving.

Variations

• Add feta: crumble it over the salad just before serving for a salty, creamy contrast.
• Add olives: slice a few into the salad for a briny note.
• Use dill: replace some or all of the parsley with chopped dill for a different herbal flavour.
• Add toasted seeds: scatter them over the salad at serving time for extra crunch.
• Make it more substantial: serve with cooked chickpeas for a heartier version.

Common mistakes to avoid

• Large celery chunks: cut them into bite-sized pieces so the salad is easier to eat.
• Thick onion slices: slice the red onion thinly to spread its sharpness through the salad.
• Uneven dressing: whisk the lemon juice and oil together before dressing the vegetables.
• Rough tossing: toss gently so the tomatoes keep their shape.
• Skipping the chill: refrigerate for at least one hour before serving, as the method specifies.

How to store

Keep leftovers covered in the refrigerator and eat within 1–2 days; the vegetables may soften as they sit in the dressing. This salad is served cold, so toss it gently and serve straight from the fridge rather than reheating it.

Frequently asked questions